ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Linguine with Salmon and Dill

Yield Makes 4 servings

Ingredients

  • 6 ounces uncooked linguine
  • 4 ounces fresh asparagus, cut into 2-inch pieces
  • 3/4 cup milk
  • 1/2 (8-ounce) package cream cheese, softened and cut into cubes
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 cup grape or cherry tomatoes, halved
  • 4 ounces smoked salmon, cut into thin strips

How to Make It

  1. Cook pasta in boiling salted water according to package directions. Two minutes before pasta is al dente, add asparagus. Cook 2 minutes or until asparagus is crisp-tender; drain. Transfer to a serving bowl, set aside, and keep warm.

  2. Combine milk and cream cheese in a large nonstick skillet over medium heat; cook 10 minutes or until melted and smooth, stirring often. Stir in dill and remaining 4 ingredients. Remove from heat. Stir cheese mixture into pasta, tossing to coat. Serve immediately.

  3. The Case for Wine: Carlos Kainz owns and manages Dulces Latin Bistro in Seattle, Washington, along with his wife, chef Julie Guerrero. "The crisp clean flavors of Redbank Sunday Morning Pinot Gris ($16) complements the citrus and herbal ingredients in this recipe. Salmon could also match with red wine, but it's white for me in this recipe."